In a large bowl, combine the two types of cornmeal.
Slowly add the cold water to the cornmeal mixture, stirring to avoid lumps. Mix well.
Slowly add the boiling water to the cornmeal mixture, stirring to avoid lumps.
Add the bulghur wheat, raisins and brown sugar, and mix well.
Line an 8 x 8 inch baking pan with foil. Pour the batter on top of the foil.
Cover with more foil and bake at 250° for 4 hours. Remove the foil cover and
bake an additional 30 minutes. Cake will be very moist, similar to densely cooked
Cut cake into 9 squares.
Exchange: 2 starch, 1 fruit
Carbohydrate Units: 3
Servings per Recipe: 9 squares, each one 2½ x 2½ inches in size
Amount Per Serving
Calories 200 Calories from Fat 0
% Daily Value
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: